Friday, 30 October 2015

French Classic & Matcha Madeleines 法式经典与抹茶马德莲蛋糕 (中英加图对照食谱)


The Madeleine is a traditional small cake from France. It is actually a very small sponge cake with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. There was a saying that this french pastry was created in the 19th century by a lady pastry cook, Madeleine Paulmier hence it was named after her. 

I made these lovely french cakes together with my 8-year-old boy two days ago. He came home in high spirit as he is the only one in class who scored full marks for his Mathematics examination paper which he took on Monday. Mathematics is his favourite subject, thus he is overjoyed! We decided to make some madeleines. I did the cake batter for the classic Madeleine while he watched. When I am done, he did the cake batter for Matcha madeleines all by himself! We had to put the batter into the fridge overnight, this is necessary so that the bumps or humps will develop during baking. 

We have an enjoyable time baking, bonding together and eating these tasty french cakes. Do give this simple recipe a try and wishing you a lovely and blessed weekend. :) 

French Classic Madeleines 
(食谱改自‘日本烘焙名师蛋糕教科书’,english recipe translated by bakingtaitai) 

Ingredients: (makes 9 madeleines and 20 mini madeleines using Mastrad premium silicone moulds) 

2 eggs ( I used eggs weighing 60g each)
70g caster sugar
90g cake flour  (I used premium Blue Jacket cake flour)
1 tsp baking powder (I used aluminium-free baking powder which is healthier and improves the taste of your bakes) 
10g honey
90g melted butter

* To make Matcha Madeleines: Reduce cake flour to 85g and add 5g (2 teaspoons) of pure matcha powder. 


70克 细砂糖
90克 低筋面粉(我用水手牌超级蛋糕粉) 
1茶匙 泡打粉(我用无铝的泡打粉,不但健康还能改善糕点的味道)
10克 蜂蜜
90克 融化奶油

* 制作抹茶玛德琳蛋糕:低筋面粉85克加纯抹茶粉5g。

Preparation 准备: 
1. Using a pastry brush, generously grease the madeleine moulds with soft butter. (not included in the ingredient list) 
1. 用刷子醮取软化奶油(不计入食材中)充分涂抹在模子上。

I am using the Mastrad 9 Madeleine mould and Mastrad 20 mini Madeleine mould to bake these french cakes. 
我用法国Mastrad 9格马德莲硅胶蛋糕盘和Mastrad 20格迷你马德莲硅胶蛋糕盘来烤。

2. Sift the cake flour and baking powder together. Set aside. (If making matcha flavour, sift the matcha powder together too.) 

3. Melt the butter and set aside.  

Method 方法:

1. Put the eggs in a mixing bowl, slightly beat with a hand whisk, then add in the sugar and beat till the sugar dissolved. 


I am using the Mastrad professional express whisk, which will spin when given a press on the handle.我用Mastrad半自动按压旋转打蛋器,省力又省时。

2. Add in the sifted flour mixture and mix till smooth and well combined.  

3. Add in the melted butter and mix till smooth and glossy. 

4. Then add in the honey and mix till thick, smooth and flowy. 

5. Cover with cling wrap and put into the fridge for a few hours or best overnight to rest the batter. (It is normal for the batter to become thick and less flowy the next day.)

6. Transfer the batter into a piping bag and pipe into the center of each mould about 90% full. (I used the Tovolo cupcake scoop to drop the batter into the mould.)  

7. Put into a preheated oven 180 degree Celsius top/bottom heat and bake for about 20 minutes or until the edges are golden brown. 

the mini madeleines only took 15 minutes to bake
Continue baking for another 5 minutes.

8. Remove the mould from the oven and immediately release the madeleines to cool on a wiring rack.

The classic ones on the left were baked by me and the Matcha flavoured ones were baked by my 8 year old, not bad isn't it?!  :)

Tips 小提示:
1. Prefably use non-stick madeleine moulds and grease it well or madeleines will be difficult to remove.  

2. If using metal mould, after greasing with butter, dust the mould with flour and tapping out the excess. 
2。如果用的是金属模具, 在模具里涂上奶油以后要撒一些面粉,并把多余的面粉倒出去。

3. You may store the batter in the refrigerator for up to 3 days. 

4.  Best serve immediately after baked or store in an air-tight container in room temperature for 2 days or can be frozen for up to one month. 

Feedback given by readers who have tried this recipe:

Yvonne says, "Simple, very pretty & fragrant! Just look at those humps!" 

Joni Lian says,"It's soft & yummy!"


 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

© Copyright 2015


phayfun said...

Hi I am interested in getting the whisk. Where can i get it?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi phayfun, sorry for the late reply as I just return from overseas after a month's vacation. You can only get the whisk from Tmall Mastrad online currently.

Choi Kee Wong said...

Hi Cheryl, I just baked the Madeleines. It's easy to make and they are so delicious. Thank you for sharing this recipe.

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